Mozzarella in carrozza, mozzarella in carriage, typical dish of Campania cuisine, some claim instead that it belongs to the Lazio tradition, is one of those dishes of Italian pride, a true pride of Made in Italy. For its peculiarities is considered the lady of the kingdom of appetizers, the lady of street food, the new street-food of excellence, who caresses the taste buds from the first bite. Slices of fresh mozzarella, enclosed in two slices of homemade bread, as if it were between two wheels of a carriage. Legend has it that it was born at the beginning of the nineteenth century as a recovery solution: to be able to eat stale bread and mozzarella no longer fresh Neapolitans thought to fry them together. According to ancient Neapolitan cookbooks, this typical dish from Campania was mentioned among the dishes that carteries who travelled between Lazio and Campania to bring fresh food. The tradition was then adopted by the Venetian cuisine that has made some changes: while in Naples mozzarella in carriage contain only bread and mozzarella, in Venice anchovies or cooked ham are also expected in Naples, while in Neapolitan recipe is used stale bread, in Venice pan carré. In Campania we pass the “sandwich” with the mozzarella in the flour and then in the egg, in Venice we dip everything in a batter. In both cases, it is then fried happily! This dish presents the greasiness of fried cheese and mozzarella with its softness and the sensations of milk, the wine in combination must be energic and with good degreasing capacity such as the Tapioco of the wine cellar La Tognazza, Chardonnay and Vermentino, to the sight is intense straw yellow with greenish reflections, to the nose is elegant, fruity-flower with hints of pear and acacia and mineral flowers, to the taste is dry, fresh, intense and persistent, of body and with pleasantly creamy aftertaste: a juxtaposition that gives an excellent matching olfactory taste!